Set the instant pot to sauté and pour in 2 tbsp of olive oil. Add the leek and garlic saute for 2-3 minutes or until the leek is lightly softened. Turn off the saute function.
Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
Place the lid on the instant pot with the valve sealed. Hit "Manual" and set to high pressure for 8 minutes. Allow to come to pressure and cook. Once cooked, hit "cancel" and carefully quick release the pressure. Remove the lid.
Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
Top with coconut milk to serve along with fresh basil. Serve lukewarm.
Notes
If using a stovetop, follow all instructions above, and adjust the cook time of the soup to 20-25 minutes or until vegetables are soft.All nutritional facts are estimated and will vary.